Jump to content

What organisms can survive 425ºF for 20 mins?


wayseer

Recommended Posts

Regardless of the temperature of the heat source, whilst the heating food contains water it will not rise much above 100oC because the extra heat energy is carried away by the steam produced from heating. It's not the micro-organisms that are necessarily heat-resistant but their toxins.

 

 

What is staphylococcal food poisoning?

Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxins produced by Staphylococcus aureus . Food workers who carry Staphylococcus and then handle food without washing their hands contaminate foods by direct contact. The bacterium can also be found in unpasteurinzed milk and cheese products. Staphylococcus is salt tolerant and can grow in salty foods like ham. As the bacterium multiplies in food, it produces toxins that can cause food poisoning. Staphylococcal toxins are resistant to heat and cannot be destroyed by cooking. Foods at highest risk of producing toxins from Staphylococcus aureus are those that are made by hand and require no cooking. Some examples of foods that have caused staphylococcal food poisoning are sliced meat, puddings, pastries and sandwiches. The foods may not smell bad or look spoiled in order to produce the toxins.

 

http://www.cdc.gov/nczved/divisions/dfbmd/diseases/staphylococcal/

Edited by StringJunky
Link to comment
Share on other sites

lol

 

Regardless of the temperature of the heat source, whilst the heating food contains water it will not rise much above 100oC because the extra heat energy is carried away by the steam produced from heating. It's not the micro-organisms that are necessarily heat-resistant but their toxins.

 

Ahh, i see.

Link to comment
Share on other sites

lol

 

Ahh, i see.

If you had it twice in a fairly short time that might suggest that the surface of other foodstuffs or the fridge/freezer itself is harboring the bacteria that's giving you problems. Maybe it's worth chucking all your food out of your fridge/freezer, defrosting it, then wiping it with a bleach solution. Use a thin bleach solution (not the thick stuff) and let it evaporate ...don't dry it down with a dry cloth because you might contaminate it again with other bugs. Bugs can still multiply in freezing conditions, just more slowly. You freezer needs to go below 0oF or -18C to really start arresting bacterial growth.

Link to comment
Share on other sites

At least it wasn't botulism. Glad you survived. With elementary precautions you shall continue to do so. Just ignore Greenie advice. A few years back they convinced some folks down in S. America to quit chlorinating their water supplies. After a cholera outbreak chlorination was back in style, Greenies, not so much.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.